| | Directions | 1. Preheat oven to 350°F. Mix seasonings in small bowl. Place meat on rack in shallow roasting pan. Press seasoning mixture evenly onto surface of meat.
2. Roast, uncovered, until internal temperature reaches 135°F for medium-rare (1 3/4 to 2 1/4 hours) or 150°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10° during standing.)Test Kitchen Tip: To coarsely crack peppercorns, place peppercorns on a paper plate; cover with a second plate and pound with a mallet or heavy skillet. (Both plates should face up.) |
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Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 12
|  | | Ingredients | | - | | 2 tablespoons McCormick® Black Peppercorns ,Whole |
| - | | 1 tablespoon McCormick® Perfect Pinch® Italian Seasoning |
| - | | 2 teaspoons seasoned salt |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Mustard, Ground |
| - | | 6 pounds first cut beef rib roast, well trimmed |
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| | Nutrition (per serving) | Calories: 347 Calories
Fat: 27 Grams
Protein: 25 Grams
Cholesterol: 89 Milligrams
Carbohydrates: 1 Grams
Sodium: 223 Milligrams
Fiber: 0 Grams
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